Standing Rib Roast with Horseradish Sauce
Likely to be the best rib roast you've ever made, complete with all the usual flavors of garlic, thyme, rosemary and basil. Add horseradish sauce on the side if it strikes your fancy!
Recipe - Roseville Liquor
Standing Rib Roast with Horseradish Sauce
Prep Time15 Minutes
Servings8
Cook Time180 Minutes
Ingredients
2 tablespoons olive oil
1 tablespoon chopped garlic
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon dried thyme leaves
1 teaspoon dried rosemary leaves crushed
1/2 teaspoon dried basil leaves
1 (6-8 pound) USDA Choice Beef Bone-In Rib Roast
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup prepared horseradish
1 tbsp fresh chives, chopped
1 tsp chopped garlic
Directions
- Preheat oven to 350°F. In a small bowl, combine oil, garlic, salt, pepper, thyme, rosemary, and basil. Rub all over the roast.
- Place roast, fat side up, in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting on fat or touching bone. Do not add water or cover. Roast 2 1/4–2 1⁄2 hours for medium-rare; 2 ¾–3 hours for medium.
- Remove from oven when thermometer reaches 135°F for medium-rare or 150°F for medium. Tent with aluminum foil and let stand for 15-20 minutes (temperature will continue to rise about 10°F to reach 145°F for medium-rare; 160°F for medium).
- Meanwhile, make horseradish sauce. In a small bowl, combine sour cream, mayo, prepared horseradish, chives, garlic. Stir and add salt and pepper to taste.
- Transfer roast to carving board. Cut into slices. Serve with sauce.
15 minutes
Prep Time
180 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Directions
- Preheat oven to 350°F. In a small bowl, combine oil, garlic, salt, pepper, thyme, rosemary, and basil. Rub all over the roast.
- Place roast, fat side up, in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting on fat or touching bone. Do not add water or cover. Roast 2 1/4–2 1⁄2 hours for medium-rare; 2 ¾–3 hours for medium.
- Remove from oven when thermometer reaches 135°F for medium-rare or 150°F for medium. Tent with aluminum foil and let stand for 15-20 minutes (temperature will continue to rise about 10°F to reach 145°F for medium-rare; 160°F for medium).
- Meanwhile, make horseradish sauce. In a small bowl, combine sour cream, mayo, prepared horseradish, chives, garlic. Stir and add salt and pepper to taste.
- Transfer roast to carving board. Cut into slices. Serve with sauce.